Recipes with JAD

Recipes with JAD faire publier les styles de hijab

Almost ordered takeout tonight, then I remembered I had a pack of chicken thighs in the fridge that needed to be used up...
01/07/2026

Almost ordered takeout tonight, then I remembered I had a pack of chicken thighs in the fridge that needed to be used up. My husband has been asking me to try making Korean fried chicken at home for months and I kept putting it off because I assumed it would be a whole production.

Here's what I used:

For the chicken
1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons minced fresh ginger
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs beaten
1 cup cornstarch

For the sauce
3 tablespoons ketchup
3 tablespoons gochujang
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon sesame oil
2 garlic cloves minced
4 scallions thinly sliced
Toasted sesame seeds

Here's how it went:

1. Line the air fryer basket with parchment paper. I used the round perforated sheets made for steamers and honestly it made the whole thing so much easier to manage.
2. Combine the chicken with the vinegar, soy sauce, ginger, salt, and pepper in a medium bowl and toss everything together. Let it sit for 15 to 20 minutes. I did mine for about 20 while I prepped everything else.
3. Beat the eggs in a shallow bowl and put the cornstarch in a separate shallow bowl.
4. Dunk each piece of chicken in the egg first, then coat it in cornstarch. Arrange in the air fryer basket. You'll probably need two batches, which I did.
5. Spritz or brush the coated chicken with a little cooking oil before you cook it. Don't skip this part.
6. Air fry at 400 degrees for 8 minutes, flip the pieces, hit them with a little more oil, then cook another 7 minutes at the same temp.
7. While the chicken is going, stir together the ketchup, gochujang, honey, soy sauce, sesame oil, and garlic in a small bowl until it's all combined.
8. When the chicken comes out, toss it in the sauce right away and top with sesame seeds and scallions.

Almost ordered takeout tonight, then I remembered I had a big bag of chicken wings sitting in the freezer that I kept me...
01/07/2026

Almost ordered takeout tonight, then I remembered I had a big bag of chicken wings sitting in the freezer that I kept meaning to use up. It was a weeknight, everyone was hungry, and I genuinely did not feel like spending an hour in the kitchen. I almost just did buffalo sauce again out of habit, but decided to try something different and went with air fryer parmesan garlic chicken wings instead.

Here's what I used:

4 pounds chicken wings
6 cloves garlic minced
1/4 cup olive oil
1/4 cup grated parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish optional

Here's how it went:

1. Preheated the air fryer to 390 degrees and hit the basket with a little nonstick spray so nothing would stick.
2. Tossed the wings into a big bowl and poured the olive oil over them, making sure everything got coated.
3. Added the minced garlic, salt, and pepper, then tossed again to get it all over the wings.
4. Laid them out in the basket with some space between each one, which actually matters more than I used to think.
5. Cooked them for about 28 minutes, flipping halfway through. Mine were mostly thawed so I landed somewhere in the middle of the 25 to 30 minute range.
6. Once they came out, I tossed them right away in the grated parmesan while they were still hot so it kind of melted into the coating.
7. Threw some chopped parsley on top mostly for looks honestly.

Almost ordered takeout tonight but caught myself staring at a pack of chicken tenderloins in the fridge and figured I mi...
30/06/2026

Almost ordered takeout tonight but caught myself staring at a pack of chicken tenderloins in the fridge and figured I might as well do something with them. My husband has been asking me to try making an Olive Garden Chicken Marsala copycat at home for a while now, and I kept putting it off because I assumed the Marsala wine sauce would be complicated or require a ton of ingredients I didn't have.

Here's what I used:

1 1/2 pounds chicken tenderloins
1/4 cup flour all-purpose
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil divided
1 medium shallot sliced thin
8 ounces fresh mushrooms cremini or white button, sliced
2 cloves garlic minced
1 ounce Porcini mushrooms
1 cup Marsala cooking wine
1 cup chicken broth
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1 Tablespoon brown sugar
1 Tablespoon butter

Here's how it went:

1. Heated a large skillet over medium heat with 2 tablespoons of the olive oil. You want the pan genuinely hot before the chicken goes in.

2. Seasoned the chicken tenders with the salt and pepper, then dusted them lightly in flour on all sides. Don't go heavy with the flour, just a light coat.

3. Cooked the tenders about 3 to 4 minutes per side until they were lightly golden and cooked through. Pulled them off and set them aside on a plate.

4. Added the other 2 tablespoons of olive oil to the same pan, then threw in the shallot and fresh mushrooms. Let those cook for around 3 minutes to soften up.

5. Added the garlic and cooked that for about 30 seconds, then poured in the Marsala wine and added the Porcini mushrooms. This is the part where you scrape up all those browned bits from the bottom of the pan, don't skip that step because that's where a lot of the flavor lives.

6. Brought it to a boil then dropped the heat and let it simmer for about 10 minutes to reduce the wine by roughly half.

7. Stirred in the chicken broth, Worcestershire sauce, Dijon mustard, and brown sugar, then added the butter and stirred until it melted into the sauce. Added the chicken back in and let everything warm through on low.

12/01/2026

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